Chicken Bacon Ranch Stromboli (Print version)
Golden pizza dough rolled around shredded chicken, crispy bacon, ranch dressing, and melted mozzarella. Easy, crowd-pleasing, and done in 40 minutes.
# Ingredients:
For the stromboli
01 -
1 lb (450 g) store-bought pizza dough, at room temperature
02 -
2 cups (240 g) shredded cooked chicken, such as rotisserie
03 -
6 strips bacon, cooked crispy and crumbled
04 -
1/2 cup (120 ml) ranch dressing, plus more for dipping
05 -
1 1/2 cups (170 g) shredded mozzarella cheese
06 -
1/2 cup (55 g) shredded cheddar cheese
07 -
Salt and black pepper to taste
For the finish
08 -
1 large egg, beaten (for egg wash)
09 -
1 teaspoon ranch seasoning or Italian seasoning
10 -
All-purpose flour for dusting the surface
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Let the pizza dough rest at room temperature for 20 to 30 minutes before rolling.
02 -
On a lightly floured surface, roll or stretch the dough into a rectangle about 12 by 14 inches, keeping an even thickness throughout.
03 -
Spread the ranch dressing over the dough, leaving a 1-inch border on all sides. Distribute the shredded chicken evenly, then scatter the crumbled bacon, mozzarella, and cheddar on top. Season lightly with salt and pepper.
04 -
Starting from one long edge, roll the dough tightly into a log. Pinch the seam firmly along the length and tuck both ends underneath to seal. Place seam-side down on the prepared baking sheet.
05 -
Use a sharp knife to cut 3 to 4 diagonal slashes across the top, about half an inch deep. Brush the entire surface with the beaten egg and sprinkle with ranch or Italian seasoning.
06 -
Bake for 22 to 25 minutes until the top is deep golden brown. Rest for 5 minutes before slicing into thick pieces. Serve with extra ranch dressing on the side.
# Good to know:
01 -
Best served warm, sliced thick, right after resting.
02 -
Extra ranch dressing for dipping is strongly recommended.